Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, potato stuffed bread with sourdough starter. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Potato stuffed bread with sourdough starter is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Potato stuffed bread with sourdough starter is something which I have loved my whole life. They’re fine and they look wonderful.
It calls for only three potatoes. This starter is also inexpensive to make.
To get started with this particular recipe, we must prepare a few ingredients. You can cook potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Potato stuffed bread with sourdough starter-
- Get Starter feeding-
- Get 50 gr cold starter from fridge
- Take 50 gr all purpose flour
- Take 25 gr whole wheat flour
- Get 50 ml water
- Prepare Dough ingredients-
- Get 100 gr all purpose flour
- Take 50 gr whole wheat flour
- Get 75 ml water
- Make ready 1 tsp salt - given after autolyse
- Prepare 1 tsp oil (olive oil / vegetable oil) - given after autolyse
- Make ready Potatoes Stuffing-
- Take 200 gr boiled and mashed potatoes
- Get 1/2 tsp salt
- Make ready 1/4 tsp chili powder
- Prepare 1/4 tsp coriander powder
- Take 1/4 tsp cumin powder (optional)
- Take 1 pcs chili
- Make ready 15 gr chopped onion
- Take 1 tbsp oil
- Take 1 tbsp water
Instructions to make Potato stuffed bread with sourdough starter-
- Mix the starter feeding ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them.
- When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky and let it be sticky. Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase)
- After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough. Form a dough. Let it rest in room temperature for 30 minutes.
- Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
- Bring it out to the counter top when you are ready to bake. Punch down the dough. On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes.
- Prepare the potatoes for the stuffing- In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well. Add some water and cook it until it is homogenised with the spices and the water is dried out. Transfer it out to the plate. Let it cool down for 5 minutes.
- Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table.
- Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat.
- Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed. To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it.
- Transfer it out to the plate and continue to bake another paratha.
- Serve it with any condiments such as chutney / yogurt.
These better food options can be applied to other foods such as your cooking oils. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. Olive oil is also a good source of Vitamin E which has numerous benefits and is also terrific for your skin. If you presently are consuming plenty of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If at all possible, try buying organic produce that has not been sprayed with harmful chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to purchase the fruit when it is the freshest and ripest. As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.
Potato sourdough starter uses potato water and mashed potatoes to capture a yeast for sourdough bread baking. It calls for only three potatoes. Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters. This starter is also inexpensive to make. How to Make Potato Flake Sourdough Starter and Bread Recipe. Discard any other starter or give to friends. Sourdough baking is as much art as science. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. But it's the tried-and-true method we use for making starter here at King Arthur, and. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I still have some self-made wheat sourdough starter at home. So I could mix a bit of that with my grated potatoes. Create your own natural sourdough starter using just bread flour and water. I did all this and my sourdough starter is a champ. Unlike some of the drier starters, this takes on a really lovely lactic/acetic balance that makes a subtly sour bread. There's another sourdough starter, however, that rightfully deserves the unofficial title of "Easiest Culture to Keep." Instead of requiring a week or two Potato flakes yield a super soft dough that melts in your mouth once baked.
So that’s going to wrap this up with this exceptional food potato stuffed bread with sourdough starter recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!